Heat the vegetable oil in a skillet over medium heat. Add the crushed red pepper flakes to the oil then add the zucchini and squash spears to the hot skillet. Season with sea salt and freshly cracked pepper, to taste. Cook, gently stirring occasionally, for 3-4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute. Remove from skillet onto a serving plate. Serve immediately. Enjoy.